Quote of the day: As a child of God, I am greater than anything that can happen to me. Abdul Kalam .

----------------------------------------------------------------------------------------------------------------------------------------------Today`s recipe of Thakkali Sadham/Tomato Rice is very popular among our family and friends. This is Amma`s favorite rice dish and I am a huge fan of it too. She prepares it often and has never been tired of it. Made with loads of tomato and spiced aptly with green chillies & garam masala, this rice preparation is utterly delicious. Eat it as is, of course, with thayir pachadi/raitha or with Salna, Kurma Or Non-Veg Gravy. Either way, they are deeply satisfying!

TIPS: I used fresh tomatoes, frozen tomatoes can also be used. I have used the homemade ginger garlic paste, if it is store bought then I would add 1/2 teaspoon more. ( homemade tends to be strong in flavor, check before using ginger garlic paste).

Fresh coconut milk is used in this recipe, 4 tablespoon coconut milk powder mixed with 1/2 cup warm water can be used instead. I usually add 1: 1.5 cups when using Basmati rice ( 1 part rice & 1.5 parts water) , for Sona masuri rice add 1:2.

To prepare coconut milk~ In a blender put 1 cup grated coconut, add warm water and grind smooth. Cover a bowl with a sieve and pour the ground coconut paste into the sieve/cloth. Squeeze the coconut to extract as much liquid as possible into the bowl. The first pressed extract is the thick milk. Repeat the process two more times. The second and third pressed milk is the thin milk. The coconut milk can be stored in the freezer to be used later. Adjust the water quantity, to change the consistency and thickness of coconut milk according to your needs.

I don't think I have ever had tomato rice but this looks delicious. I did make a vegetable rice using coconut milk recently and the taste was sublime. I can imagine what the tomato coconut milk combination would do it.

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